Aspic Jelly

Ingredients

• 4 c carrot
• 3 tbsp. vinegar
• + c. onion
• 3 tbsp. lemon juice
• 2 sprigs parsley
• Rind 4 lemon
• 1 tsp. dried celery leaves
• 5 c. white stock
• 1 tsp. mixed sweet herbs
• 2 tsp. salt
• 1 bay leaf
• Cayenne
• 2 tbsp. butter
• White 1 egg and egg shells
• 4 cloves
• 1 oz. gelatine
• 1 tsp. pepper berries
• 1 c. cold water

Method

1. 1

   Cook first six ingredients in butter 5 minutes, do not brown them, add cloves, pepper berries, vinegar, lemon juice and rind, and stock.

2. 2

   Simmer 1 hour, strain, add salt and cayenne to taste; cool.

3. 3

   Remove fat, add white of egg slightly beaten and crushed shells; mix thoroughly.

4. 4

   Heat gradually to boiling point, stirring all the time; boil 5 minutes.

5. 5

   Remove to back of range, add 4 c. cold water, let stand 5 minutes, then strain through cotton placed over a strainer.

6. 6

   Soften gelatine in the cold water, reheat cleared liquid and pour over softened gelatine.

7. 7

   Strain and it is ready for use.

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 27. The excerpt below is the record exactly as published.

ASPIC JELLY. 4 c carrot. 3 tbsp. vinegar. + c. onion. 3 tbsp. lemon juice. 2 sprigs parsley. Rind 4 lemon. 1 tsp. dried celery leaves. 5 c. white stock. 1 tsp. mixed sweet herbs. 2 tsp. salt. 1 bay leaf. Cayenne. 2 tbsp. butter. White 1 egg and egg shells. 4 cloves. 1 oz. gelatine. 1 tsp. pepper berries. 1 c. cold water

Cook this with the app: pantry check, scaling, and the assistant.